Turkey, bean and rice soup

24 servings

Ingredients

Quantity Ingredient
2 quarts Chicken stock
4 cups Diced carrots
2½ cup Diced celery
2 cups Diced onions
28 ounces Cans, tomatoes, chopped, undrained
5½ ounce Tin tomato paste
1 cup Long grain rice
19 ounces Tins romano beans, drained
3 cups Chopped, cooked turkey
2 teaspoons To 3 ts chili powder
2 tablespoons Worchestershire sauce
2 tablespoons Chopped cilantro
Salt and pepper to tast
Yogurt or sour cream

Directions

Bring stock to boil. Add carrots, celery, onions, tomatoes and tomato paste. Simmer for about 15 minutes or until celery and carrots are fork tender. Add uncooked rice and continue to simmer for about 25 minutes, or until rice is cooked. Add one tin of beans, turkey and seasonings. Puree other tin of beans and add to soup to thicken Serve in bowls with sour cream or thick yogurt on side. Makes 24 servings.

Origin: Adapted from Appeal, Winter/95.

Shared by: Sharon Stevens, Dec/95.

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